Chinese Recipe for Moon Cakes
INGREDIENTS FOR MOON CAKES-
Ingredients for Fillings
- 1 can lotus seed paste (or whatever paste you desire - red bean/green bean paste)
- 1/4 cup almond flakes (or finely chopped walnuts)
- 1/4 cup raisins
Ingredients for moon cake dough - 1 egg yolk (beat light)
- 4 cups all-purpose flour
- 3 tbsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1 tsp alkaline water
- 1/2 cup shortening (melted)
- 1/2 cup milk powder
- 3 eggs
TIP: You can add other ingredients to the filling as well such as salted duck egg (boiled the egg first then remove yolk). The above recipe is enough to make for 12 individual moon cake.
Moon Cakes
We hope you enjoy making this delicious and festive moon cakes. The Mid - Autumn Moon Festival usually falls in late September and is a time for lantern and night celebrating. This moon cake recipe is just the perfect recipe to enjoy in lieu of of the festival.
- In a bowl, combine the almond flakes and raisins with the lotus seed paste
- Set aside
- How to make the dough: In a medium size bowl, you'll need to sift the flour, milk powder, baking powder and salt
- With the aid of an electric mixer, beat the eggs on medium speed till you get a light and fluffy texture
- Slowly add in the sugar and beat till you get a slighly thicker mixture (10 mins)
- Add in the melted (but cool!) shortening and mix extra 5 mins
- Add in alkaline water
- Using a spatula, fold in the dry ingredients (flour mixture)
- At this point you should get a rough doughy like mixture
- Pour out the dough on a lightly floured board
- Knead it till you get a smooth consistency (about 1 min)
- Divide the dough into 1/2, roll each 1/2 into a log (so you get two logs)
- Cut each log into 12 equal pieces
- How to shape the moon cake: You will need a moon cake mould in order to do this
- Lightly greased the moon cake mould and dust the inside with flour
- Take 1 piece of the dough and roll it into a ball
- Roll it out onto the floured board so you'll get a bigger circle (about 4 inch wide, 1/8 inch thick)
- Place 1 tbsp of the filling into the centre of the doug
- Fold in the sides to completely close off the filling
- Place the moon cake dough to the mould with the seam side up
- Flatten the dough so you're forcing it to conform to the shape of the mould
- IMPORTANT STEP: With one swift motion, strike the counter top with the mould in order to dislodge the dough
- If all goes perfect, you will have one moon cake dough that does not stick
- If it breaks apart, gently remove the dough from the filling and start again
- Repeat till you have about 12 moon cakes
- Brush the top of each moon cake with the egg yolk (to ensure brown surface)
- Place all moon cakes onto an ungreased baking tray
- Preheat oven to medium then bake moon cakes till golden brown (30 mins)
- Transfer to a cooling rack and let cool
- Serve with your favorite tea or slices of oranges
TIP: You do not have to follow the cake decoration option here. Use your imagination and
decorate to however you see fit. You can add whatever toppings you have.
Depending on the size of the
moulds, if you use a smaller one, you can have up to 24 mini moon cakes. Moulds can be purchased at all
good Asian grocery stores.
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